White Bean Nut Butter with Vegetables
- a small can (400 g) of white beans
- 1 Tbsp peanut butter
- 1 Tbsp sesame butter (a.k.a. tahini or tahina)
- the juice of a lime
- 4 sun dried tomato halves
- 2 squirts of chili sauce
- 2 splashes of Worcestershire sauce
Drain the white beans, reserving the liquid for later. In a food processor, combine the white beans with the nut butters and the lime juice. Blend until smooth. If you find the mixture a bit too thick, add a little of the reserved bean liquid until the desired consistency is reached.
Add the tomatoes and the chili and Worcestershire sauces, mix again. Taste and adjust the seasoning to your liking. Try not to overmix, it's nice if the sundried tomatoes remain in little pieces, not completely blended into the dip. Serve with little sticks of vegetables, toasts or crackers.
{www.chocolateandzucchini.com}
1 (5-pound) watermelon
1 Vidalia or other sweet onion
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.
To serve, divide salad among individual plates and garnish with mint leaves.
{www.foodtv.com - Paula's Southern Cooking}
Grilled Beef Satay
1 pound beef tenderloin, cut into 2-inch strips
20 wooden skewers, soaked in water 30 minutes
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1/2 lemon, juiced
Vegetable oil, for grilling
Cilantro leaves, for garnish
Thread the beef onto the soaked skewers, working the skewers in and out of the meat so that it stays in place while grilling. Combine yogurt, ginger, garlic, curry powder, and lemon juice in a shallow platter and stir to combine. Place the beef skewers into the yogurt marinade and turn them until they are well coated. Cover and let the meat marinate in the refrigerator for up to 2 hours.
Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve piled on a large platter garnished with cilantro.
Green Papaya Salad in Lettuce Wraps
The dressing:
1/2 cup peanut oil
1/4 cup fish sauce, such as nam pla or nuoc nam
1 tablespoon rice vinegar
1 teaspoon soy sauce
1 lime, juiced
2 teaspoons fresh ginger, minced
1 teaspoon sugar
1 tablespoon red chili sauce, such as Srirachi Hot Chili Sauce
Kosher salt
The salad:
1 large green papaya, peeled and julienned, see note
1 cup bean sprouts
1 medium cucumber, peeled, seeded, and julienned
1 red onion, sliced thin
1 small red chile, sliced thin
Fresh cilantro leaves, for garnish
Butter lettuce leaves, for serving
For the dressing: In a small bowl add all ingredients and mix well. Set aside for about 1/2 hour to allow the flavors to develop. Taste and adjust seasoning before serving.
For the salad: Combine papaya, bean sprouts, cucumber, onion, and red chile in a large bowl. Pour over the dressing and mix well. Mound onto a platter, garnish with cilantro leaves, and surround with butter lettuce leaves.
(www.foodtv.com - Food 911}
Assorted Belgian Chocolate Seashells on Raspberry Sauce
1 package (10 ounces) Deluxe Red Raspberries
thawed and drained (reserving juice)
1 /2cup sugar
2 tablespoons raspberry jam
In medium saucepan, combine reserved raspberry juice and sugar; stir in raspberry jam. Bring raspberry mixture to a boil, then lower heat and simmer for 7 to 8 minutes,allowing mixture to slightly thicken. Remove from heat and stir in raspberries.
Recent Comments